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Monday, February 18, 2008

We had our share of exotic Asian food last week, you know, with the Chinese New Year and all that. I'll be sharing several awesome creations that emerged from that uncooking blast, but for the moment, here's a scrumptious rendition of a Thai coconut soup.

It started off as a recipe from one of my uncook books, then evolved into something completely different once I passed the torch along to Manu, a friend who went to culinary school in Germany and has a keen interest in raw foods.

All I can say is 'Wow!' This was fantastic! Don't be intimidated by the few steps in making the broth. It is soooooo worth it. THE best Thai soup I've ever tasted.

Blend the dried coconut with 2 cups water until smooth. Then add the remaining water and blend until a coconut milk forms.

Finely grind the kafir lime leaves, sesame seeds, red chili flakes and zests in a coffee grinder. Add these, along with the rest of the broth ingredients to the 'coconut milk' and blend for a few seconds until very smooth.

Strain and discard the pulp.

* Manu's Note: If cilantro roots are not available, use stalks. However the disadvantage is that it will give the soup a greenish tint.

6 comments:

Oh my goodness! I have to admit--I sneaked a slurp of my boyfriend's cooked Tom Kha just last last night because I hadn't managed to find a good raw Thai soup recipe. I've made some very simplified attempts, but interplay of spices in the real thing is so complex that my versions didn't even come close. This one looks absolutely stunning. I can't wait to try it! And I can't get over the impeccable timing!

I made this in prep for a dinner part where i wanted a thai soup. I tested it out first... and it turned out so awesome!!!! After being vegetarian then raw I never thought i would have Thai food that had that fish sauce taste. I was so wrong, and so happy to be wrong. Such a delight. The soup based served my boyfriend and I over 3 meals. I am going to double it next time, maybe triple so great to have the soup base on hand and just cut up the veggies before serving. Thank you thank you !! -sara

wow, that looks like a serious soup, you clearly have quite the imagination. I love recipes that include nori sheets :)

I've been working on this raw thai soup recipe over the past couple weeks and I am pretty pleased with how it has turned out. It's probably not as rich as yours but it still has a decent creaminess due to the cashew.

You know, if you want it spicy, it is also good to add a couple to a few (depending on how spicy you like it) Thai or Asian chilies. Thai chilies are sometimes called asian chilies and can either be found at asia markets, or sporadically at regular stores. Thanks so much for this recipe! SO excited! LOVE.

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